Sabudana Khichdi recipe for Navratri/Sabudana Khichdi Vrat recipe/Tips for fluffy nonsticky sabudana
Updated: Jan 10
Tasty and easy Sabudana (Tapioca pearls) Khichdi recipe made without onion or garlic. A flavorful and filling dish fit for breakfast, lunch, or dinner! This is also commonly eaten during fasting (vrat, upvaas) seasons like Navratri, Shivratri etc Sometimes Sabudana sticks to each other and the Khichdi becomes lumpy! Follow my recipe carefully to make perfectly light and fluffy Sabudana Khichdi 😊
Yield: 3 servings
Sabudana pearls...2 cups
Water for soaking...1 cup
Pre-boiled potato (chopped in small pieces)...3 medium sized
Peanuts (roasted and crushed)...1/2 cup
Cumin seeds...1 tsp.
Ginger (crushed)...2 inch piece
Green chillies (crushed)...6-7
Powdered black pepper...1 tsp.
Coriander leaves (chopped)...3 tbsp.
Lime juice...from 1 lime
Soaking the Sabudana or tapioca pearls
I used a standard measuring cup and took 2 cups of Sabudana (1 cup=100g) to which I added 1 cup of water
Don’t add excess water to the Sabudana. It’s going to turn out sticky
Cover the bowl and let the Sabudana soak for four hours
The Sabudana balls will absorb the water and puff up. The pearls are going to be nice and soft but not sticky
An alternative way to soak 2 cups of Sabudana is to thoroughly rinse the pearls two-three times with water and then add 2 to 3 tablespoons of water. Cover and let this soak for four hours.
For this preparation, we will use peeled and roasted peanuts.
If you're using peanuts that are not peeled or roasted then first set a pan on medium/high heat and dry roast the peanuts for 4-5 minutes
You will find that the peanuts turn aromatic and the peels start to loosen
Cool down the peanuts and rub the peanuts in between your palms to take the peels off
Add the peanuts to a grinder jar and grind to a coarse powder
To this, add half of the powdered black pepper and approximately 1 teaspoon of salt
If you are cooking this recipe during a vrat/upvaas/fasting then rock salt is usually used instead of table salt
Add the soaked Sabudana and mix thoroughly
Coating with the peanut powder prevents the Sabudana from sticking to each other
To a grinder jar add green chilies and ginger pieces and grind to a coarse paste
Set a pan on medium heat and add ghee. Once the ghee melts add cumin seeds and the ginger chilli paste
Stir fry for 30 seconds and add the pre-boiled potato pieces, the rest of the powdered black pepper and salt to taste. Stir fry the potatoes for 7 to 10 minutes until they turn slightly brown
Add lime juice to taste
add the Sabudana and mix well with the potatoes
Add half of the coriander leaves and stir fry on low heat for one minute
Then place the lid on and cook for two minutes
Repeat this process of stir frying (for 1 min) and cooking with the lid on (for 2 min) till the Sabudana becomes translucent.
Cooking on low heat ensures that the Sabudana doesn't stick to each other
When the Sabudana is nicely cooked and translucent add lime juice and salt (to taste)
Garnish with the remaining coriander leaves
Let me know if you enjoyed this recipe!